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Effect of Some Quality Parameters on Maltodextrin Production

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      <string language="tr">Maltodekstrin Üretiminde Bazı Parametrelerin Kalite Üzerine Etkisi</string>
      <string language="en">Effect of Some Quality Parameters on Maltodextrin Production</string>
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      <string language="tr">Bu çalışmada, nişasta sanayinde kullanılan farklı tipte iki ayrı a-Amilaz enzimi (Clearflow AA ve Spezyme Fred) ile, işletme ve laboratuar ölçeğinde, mısır nişastasından maltodekstrin üretimi amaçlanmıştır. Ca++ konsantrasyonu, pH, enzim çeşidi, enzim konsantrasyonu ve reaksiyon süresi gibi parametrelerin maltodekstrin alitesine etkileri 32 farklı deneme ile belirlenmiştir. Elde edilen Dekstroz Eşdeğeri (DE) baz alınarak üretim şartları belirlenmiştir. Buna göre, Clearflow AA enziminin kullanıldığı üretim şartlarında maltodekstrinlerin en yüksek DE değeri % 23,2 olarak bulunmuştur. Bu DE’ye karşılık gelen üretim şartları; 120 dakika reaksiyon süresi, 6,2 pH, 100 ppm Ca++ ve enzim miktarı 0,6 kg/ MT DS (ton maltodekstrin kuru maddede) olarak belirlenmiştir. Benzer şekilde, Spezyme Fred enzimi için DE değeri 20,6, üretim şartları; 120 dakika reaksiyon süresi, 6,2 pH, 100 ppm Ca++ ve enzim konsantrasyonu 1,12 kg/ MT DS olarak belirlenmiştir. HPLC analizleri ile her iki enzime ait en yüksek ve en düşük DE değerlerine sahip maltodekstrinlerin moleküler dağılımları belirlenmiştir. Clearflow AA enzimi ile üretilen maltodekstrinlerin yüksek molekül büyüklüğüne sahip oligosakkarit miktarları % 93,7 ve % 77,5 aralığında değişirken Spezyme Fred için bu değerler % 97,0 ve % 80,8 olarak belirlenmiştir. Nişastanın maltodekstrine dönüşümündeki kimyasal yapı farklılıkları FT-IR analizleri ile açıklığa kavuşturulmuştur. Üretim şartlarını oluşturan parametrelerin DE üzerine etkilerinin matematiksel modellemeleri Response Surface Methodology (RSM) ve Minitab istatistik programları kullanılarak yapılmıştır.Deneysel veriler ile istatistiksel verilerin karşılaştırılması sonucunda Minitab istatistiksel programının mutlak sapmalarının RSM’ye göre daha düşük olduğu belirlenmiştir.</string>
      <string language="en">In this study, production of maltodextrin from corn starch was carried out under both industrial and laboratory-scale production conditions by using two different -amylase enzymes, named Clearflow AA and Spezyme Fred, which are commonly used in food industry. The effects of the parameters like concentration of Ca++, pH value, enzyme type/concentration and reaction time on the quality of
maltodextrin had been found out during the research by applying 32 different experiments. The production conditions were determined based on the Dextrose Equivalant (DE) obtained at the end of the process. According to the results, the highest DE values for Clearflow AA and Spezyme Fred were obtained 23,2 and 20,6 respectively. The highest DE yield for Clearflow AA was obtained under 120 min reaction time, 6,2 pH, 100 ppm Ca++ and 0,6 kg/MT DS (ton maltodextrin as dry basis) content. Similarly, the highest DE for Spezyme Fred was achieved when reaction time was 120 min, pH 6,2, Ca++ and enzyme concentration 100 ppm and
1,12 kg/MT DS respectively. The result of the HPLC analysis indicated that when Clearflow AA gave the highest and lowest DE yields, content of the large-sized oligosaccharides in the medium were 77,5 % and 93,7 % respectively. Similarly, with Spezyme Fred; these values were % 80,8 ve % 97,0. The same further, FT-IRanalyses were used to reveal the difference in chemical processes during the hydrolization of starch to give maltodextrin in the presence of the mentioned
enzymes. The Response Surface Methodology (RSM) and Minitab statistical programmes were used in order to identify the effects of parameters on DE content. Minitab, when compared to RSM, had low absolute deviations.</string>
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      <string language="tr">üretim</string>
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      <string language="en">corn starch</string>
      <string language="tr">dekstroz</string>
      <string language="en">dextrose</string>
      <string language="tr">maltodekstrin</string>
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